Ensalada de Berenjenas a la Morisca
Based on a recipe from The Complete Spanish Cookbook
By Jacki Passmore

4 medium to large eggplant (about 1 1/2 lbs)
olive oil
1 small red onion, chopped
2-3 cloves garlic, finely chopped
2 Tablespoons fresh chopped mint
1/2 teaspoon crushed dried red chili pepper
1 teaspoon sugar
1 teaspoon ground cumin
3-4 Tablespoons red wine vinegar

Thickly slice regular eggplant or cut Japanese eggplant in half lengthwise. Spread on an oiled baking sheet and brush with some olive oil. Sprinkle with salt & pepper. Bake in a preheated oven at 400 until soft and starting to carmelize about 20 min. I often turn the eggplant halfway through cooking so they get toasted on both sides. Let eggplant cool, then cut into cubes. Place in salad bowl. Whisk some olive oil with the chopped ingredients. Add vinegar to taste and pour over the eggplant. Toss to coat evenly. Let stand for at least 30 min before serving. You can make a day ahead and marinate in the fridge overnight.